纤维二糖
化学
变性(裂变材料)
凝结
肌原纤维
色谱法
食品科学
生物物理学
生物化学
纤维素
生物
核化学
热力学
纤维素酶
物理
作者
Mingtang Tan,Zhaoyang Ding,Jing Xie
标识
DOI:10.1016/j.jfoodeng.2022.111076
摘要
Herein, we investigated the potential relationship between freeze-concentration and myofibrillar protein (MFP) denaturation during freezing, and explored the inhibitory effect of cellobiose (CB) on the freeze-concentration. To observe the freeze-concentration of solutes in 2 L solutions, homogeneous sections of three frozen solutions (NaCl, NaCl + MFP and NaCl + MFP + CB) were performed sequentially and the solute concentrations of 45 representative samples for each frozen solution were analyzed. The results indicated that all solutes during freezing were concentrated toward the center and bottom of the solution. Nevertheless, the addition of cellobiose resulted in a more uniform solute distribution, which could be attributed to the lower specific heat of solution induced by cellobiose, accelerating the freezing rate. Additionally, the formation of protein aggregation caused by freeze-concentration was effectively inhibited by the addition of cellobiose. The cellobiose may be a beneficial additive to improve the quality of frozen aquatic products. • Freeze-concentration formation upon freezing of protein solution was studied. • Myofibrillar protein or cellobiose reduced the specific heat of NaCl solution. • The solutes concentrated in the center and bottom of the solution after freezing. • Cellobiose narrowed the degree of heterogeneity in frozen protein system. • Cellobiose inhibited protein aggregation formation caused by freeze-concentration.
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